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Mon-Sat, 8am-7pm • Sun 8am-6pm

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Mon-Sat, 8am-8pm • Sun 8am-7pm

Tiverton Location 492 Main Rd, Tiverton, RI 02878
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Tom's Market Newsletter March 7, 2012


Good evening everyone,

(If March comes in like a lamb and goes out like a lion, we'd better watch out!!!)

Hey there, hi there, ho there my food friends. How is everyone this evening!! Great!! (OK Glenn, enough with the caffeine.) Needless to say here we are again, same Bat time, same Bat channel. (What the heck was on that utility belt anyway......for that matter, were Batman and Robin gourmands or did Albert the butler do all the cooking........was there a kitchen in the bat cave or did the professor rig something up so they could flame broil a steak on their exhaust?? (I think I'm getting a little mixed up here))

Speaking of TV series, does anyone remember any food featured on any of those 60's and 70's shows. I know Fonzi and the gang loved the burgers and fries on "Happy Days," and the first time I saw a guy cooking anything besides something on the grill was on "Emergency" (squad 51, squad 51......) I think Darren on bewitched always started his evening at home with a Martini, and Pappy Boyington of the Black Sheep Squadron was always in the officers mess drinking with his buddies. MASH had the Gin Mill and even George Jetson enjoyed an occasional libation every now and then.


(OK, here's the real scoop......Remember in high school when your teachers assigned you this really odd term paper to write, and you had no idea where they were coming from with the assignment?? Well, It's time to open your eyes and dust off that permanent record.....THEY HAD NO IDEA EITHER!!! They just wanted to learn something new for themselves, (without doing the research!!)

Am I a little far off here guys??

Regardless, I would like your recollections on any food memories of your favorite TV shows!!! (Did Fred Flintstone really eat those dinosaur ribs by himself or did he share them with Wilma, and if he did, how did she stay so thin.....(Maybe it was the early version of the Atkins diet!!))

Enough, enough enough!!!......However, on to one of those useless term papers......

Oils....they're not just for vacations anymore. There are actually different types of oils for different applications in the kitchen. Some of the more popular flavored or "infused " oils are great for salads, dressings, dipping or pasta. The most popular of these being garlic, basil and red pepper. There are also infusions of lemon, rosemary, truffle, and well, the possibilities are endless!! When you are buying a flavored oil, it's important to know what oil is used as a base. For instance, you may not want to use a Walnut oil infused with garlic, or an avocado oil infused with ginger (Although I'm sure that someone out there would like the taste.....hey,....that's OK) My favorite?? Scrambled eggs with fresh rosemary oil. Don't ask me why...maybe I had a dream about rosemary, woke up, was hungry, and put 2 + 2 together!!

Here are some of the more popular oils. (yes, the ones the teacher knew nothing about): Smoking point = the temperature at which oil starts to impart unpleasant flavors in food. (put on you thinking caps here.........if the oil smokes when your cooking, it's time to start over!!!)

  • Almond: This oil has a toasted almond flavor. It breaks down quickly with the application of heat. It's best uses are with dressings and cold desserts.
  • Avocado: Avocado oil has a rich buttery flavor, but breaks down easily with heat. It is best used with dressings and sauces.
  • Canola: This oil is relatively flavorless, has a light golden yellow color, and a fairly high smoking point (435 F) This is a good, relatively inexpensive oil for dressings, sauteing, frying, and baking.
  • Corn: Corn oil has a mild flavor and a yellow color. It has a fairly low smoke point of 410 F and is best used for dressings, sauteing, and light frying.
  • Grapeseed: A relative newcomer. grapeseed oil has a mild flavor, a high smoke point of 410 F, and is best used for dressings, sauteing, and frying.
  • Hazelnut: As the name implies, this oil has an aromatic hazelnut aroma and flavor, however, it breaks down easily with heat. Dressings, sauces, and baking are it's best uses.
  • Olive: We all know this one. A rich to mild olive flavor, pale yellow to deep green, and a fairly low smoke point of 410 F. Use for dressings, sauteing, and light frying.
  • Peanut: Believe it or not, peanut oil has a neutral flavor, is golden in color, and has a high smoke point of 450 F. Stir frying, frying, sauteing, or any other application that utilizes high heat in the cooking process.
  • Pumpkin: Roasted pumpkin flavor, green color, breaks down with heat. Best used for sauces and dressings,
  • Safflower: A mild flavor, light texture, an a high smoke point of 450 F define this all purpose oil. It's great with just about anything you want to use it for.
  • Sesame: This strong nutty flavored oil is good for dressings and sauces because it breaks down with the heat.
  • Soybean: This oil is mild in flavor, light in color, and has a high smoke point. Use in sauteing and frying
  • Sunflower: Light in flavor and color, this oil is best used in dressings and sauces, due to its low smoking point.
  • Walnut: A rich walnut flavor and amber color defines this oil used for baking, sauces and dressings. It also has a very low smoking point.

Now a little more educational info on.............

Ketchup, Catsup, Catchup

A Little History...
The word ketchup is derived from the Chinese ke-tsiap, a pickled fish sauce. It made its way to Malaysia where it became kechap and ketjap in Indonesia. Seventeenth century English sailors first discovered the delights of this Chinese condiment and brought it west. Ketchup was first mentioned in print around 1690, and the Chinese version is actually more akin to a soy or Worcestershire sauce. It gradually went through various changes, particularly with the addition of tomatoes in the 1700s, and by the nineteenth century, ketchup was also known as tomato soy. Early tomato versions of ketchup were much thinner and more like a soy or Worcestershire sauce. F & J Heinz Company began selling tomato ketchup in 1876. By the end of the nineteenth century, tomato ketchup was the primary type of ketchup, and the descriptor of tomato was gradually dropped. Catsup and catchup are acceptable spellings used interchangeably withketchup, but ketchup is the way you will find it listed in the majority of cookbooks.

Government Standards

Government standard regulations for catsup basically state catsup includes: cooked and strained tomato sauce, vinegar, sugar, salt, onion or garlic flavors, and spices such as cinnamon, cloves, mace, allspice, nutmeg, ginger, and cayenne. Old grading standards dating back to 1953 dictated that ketchup that flowed 9 centimeters in thirty seconds received the Grade A rating. The standards were revised in 1991 so that now Grade A ketchup need only ooze 3 to 7 centimeters in thirty seconds to make the grade. Yes, the old ketchup used to be much thicker.

Come on.............I know there's a recipe in there somewhere...........

Hot-Smokey Catsup

5 pounds ripe tomatoes, coarsely chopped (or 3 28 oz. cans crushed tomatoes)
1 large onion, finely chopped
1 large poblano chili finely chopped
2 jalapeno chilies coarsely chopped
2 dried or canned chipotle chilies
1/2 c. cider vinegar
1 c. (packed) brown sugar
1 tsp. celery seed
1 1/2 tsp. mustard seed
1/4 tsp. cayenne
1 tsp. black pepper
1 1/2 tsp. salt

Combine all ingredients in a large non-reactive pot and bring to a boil over medium heat. Reduce heat and simmer 1 1/2 hours, stirring occasionally until vegetables are soft and sauce is reduced by 1/4. Puree in food processor. Strain through a sieve into a clean pot (I skipped this direction since I liked the consistency it was at that point). Bring to a boil over medium-low heat and simmer (partially covered to prevent splatters) for 1 hour or until quite thick and dark brownish red. Store in refrigerator for up to 1 month. Freeze for longer storage.

Since we have baby back ribs on sale this week, I thought a recipe guessed it................Ketchup in it!!!!

Memphis-Style Barbecued Ribs
Ketchup, mustard and vinegar are the taste points
that distinguish the Memphis style.

3 (3-pound) racks baby back ribs
2 teaspoons sea or kosher salt
2 teaspoons coarse ground black pepper
Apple juice for basting
1 cup red wine vinegar
2 cups chopped onion
2 cloves garlic, minced
1/4 cup yellow mustard
1/2 cup brown sugar, packed
1/2 teaspoon Louisiana hot sauce
2 cups ketchup
2 lemons, thinly sliced

Trim as much fat as possible from ribs. On bone side, work knife tip beneath membrane that covers bone until finger tips can be worked beneath rack membrane, loosening enough to get firm grip (holding slippery membrane with paper towel helps). Then peel membrane off rack. With paring knife, scrape any fat away from bone. Sprinkle ribs on both sides with even, light coat of salt and pepper. Place ribs, bone-side-down, on grill. Grill over low fire 1 1/2 hours, turning every 15 to 20 minutes, replenishing fire as necessary. Baste with apple juice at every turn during first half of cooking period either by brushing on, or simply spraying apple juice from spray bottle. If smoking with indirect heat, turn at 1 hour intervals, cooking 4 to 6 hours. Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender. Blend until smooth. Place in saucepan and add ketchup. Simmer 20 minutes. Add lemon slices. Stir occasionally to keep from sticking. Use sauce as frequent baste for last half of cooking period, whether grilling or smoking, being careful not to burn ribs (sugar has tendency to burn). Serve remaining sauce on side. Makes 6 servings.

HEY!! I'm getting hungry!!

Have a great week. See you in the store!!

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